CHOCOLATE CHIP FRUITCAKE BARS
White chocolate chips are a surprise addition to these delicious fruitcake bars!
Categories Dessert
Time 45m
Yield 24
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (180°C). Spray 8-inch (20 cm) square pan with non-stick cooking spray. Break up 2/3 of cookie dough into pan. Press evenly to form crust. Spread jam over dough.
- In small bowl, break up remaining 1/3 dough. Stir in candied fruit and flour. Sprinkle candied mixture evenly over jam; press in lightly.
- Bake 25 to 30 minutes or until deep golden brown. Cool completely on wire rack, about 1 hour. Cut into bars.
- Combine white chocolate chips with oil in small microwave dish. Microwave on High power 30 to 60 seconds, stirring every 15 seconds. Stir until smooth. Then drizzle back and forth over the top.
Nutrition Facts : Calories 120, Carbohydrate 21 g, Cholesterol 5 mg, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 24, Sodium 65 mg, Sugar 12 g, TransFat 1 g
FRUITCAKE BARS
"This recipe has been a family favorite for years," tells Terry Mercede of Danbury, Connecticut. "People who declare they won't eat fruitcake love these bars! They're so easy to make...and they're colorful, too - chock-full of candied pineapple and red and green cherries."
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream the butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each. Stir in vanilla. Add flour and walnuts; mix well. Spread evenly into a greased 15x10x1-in. baking pan. Sprinkle with pineapple, cherries and dates; press lightly into dough. , Bake at 325° for 45-50 minutes or until lightly browned. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 87 calories, Fat 4g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 21mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.
CHOCOLATE CHIP FRUITCAKE
"Chocolate chips temp even those who don't care for fruitcake to try this one," says Ruth Peterson, Jenison, Michigan.
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 1 loaf.
Number Of Ingredients 9
Steps:
- In a bowl, beat eggs and sugar. Combine flour, baking powder and salt; add to sugar mixture and mix well. Fold in pecans, dates, cherries and chocolate chips. Pour into a greased 9x5-in. loaf pan. Bake at 325° for 1-1/4 to 1-1/2 hours or until golden brown and a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.
Nutrition Facts : Calories 304 calories, Fat 14g fat (2g saturated fat), Cholesterol 40mg cholesterol, Sodium 96mg sodium, Carbohydrate 44g carbohydrate (31g sugars, Fiber 3g fiber), Protein 4g protein.
FRUITCAKE POPS
Steps:
- Place the fruitcake in the bowl of a food processor and grind to fine crumbs.
- Melt 3/4 cup of the white chocolate chips in the microwave, and then add to the fruitcake crumbs. Roll into 1 1/2-inch balls, about 12 total.
- Melt the remaining 2 cups white chocolate chips with the coconut oil in the microwave.
- Dip the tip of a lollipop stick in the melted chocolate mixture and stick in a cake ball. Place the pop on a waxed-paper-lined-baking-sheet, and repeat for the remaining pops.
- Freeze for 30 minutes.
- Dip the pops into the melted chocolate mixture to coat. Transfer to the baking sheet and rest until the chocolate hardens, about 3 minutes.
WHITE CHOCOLATE FRUITCAKE BARS
These cookie bars are studded with the best parts of traditional fruitcake (orange zest and dried fruit) and spiced up with lots of fresh ginger. The white chocolate drizzle creates a blank canvas that's perfect for sprinkles and/or sanding sugar.
Provided by Tara O'Brady
Categories Cookies Holiday 2018 Dessert Butter Almond Egg Orange Ginger Vanilla Cranberry Coconut Chocolate White Chocolate Christmas Bake
Yield Makes about 30
Number Of Ingredients 19
Steps:
- Make the Shortbread:
- Preheat oven to 350°F. Line an 8" square metal pan with parchment paper, leaving an overhang on all sides. Butter parchment.
- Whisk flour, almonds, baking powder, and salt in a medium bowl.
- Using an electric mixer on medium-high speed (or use a stand mixer fitted with the paddle attachment), beat granulated sugar and 1 1/4 cups butter in a large bowl, scraping down sides, until light and fluffy, about 5 minutes. Reduce mixer speed to medium, add egg, and beat until incorporated, about 1 minute more. Scrape down sides of bowl. Reduce mixer speed to low and beat in orange zest, ginger, and vanilla.
- With the mixer running on low speed, add dry ingredients and beat just until combined with some visible flour remaining. Add cranberries, coconut, and chocolate. Beat just until incorporated. Scrape down sides of bowl, then fold dough once or twice with a spatula.
- Scrape dough into prepared pan. Using dampened fingers or a damp offset spatula, press dough evenly into pan. Bake shortbread until lightly golden brown and set, 25-30 minutes. Transfer pan to a wire rack and let cool.
- Do Ahead: Shortbread can be baked 2 days ahead. Store airtight at room temperature.
- Make the Glaze and Assemble:
- Heat chocolate, oil, and salt in a small heatproof bowl in a microwave, stirring every 30 seconds, until smooth and glossy, about 1 minute total. Set aside 2 Tbsp. glaze, then pour remaining glaze over cooled shortbread in pan, spreading to the edges. Let sit at room temperature until set (if you're impatient, chill 10-15 minutes).
- Run a paring knife around edge of pan to release, then remove shortbread from pan using parchment overhang. Slice into bars. To slice into diamonds, cut into five 1 1/2" strips, then slice each strip on the bias into 1" diamonds.
- Rewarm reserved glaze and drizzle over bars in stripes with a spoon. Top with sprinkles. Let sit at room temperature until set (or chill for 8-10 minutes).
- Do Ahead: Bars can be made 5 days ahead. Store airtight at room temperature.
EASY FRUITCAKE BARS
There's a sweet surprise in every bite of this fruitcake-like treat. The bars keep well in the freezer, so they can be enjoyed long after the holiday season's over.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 4 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first four ingredients; set aside. In a large bowl, beat the eggs, sugar, vanilla and orange zest until blended. Combine flour and salt; gradually add to sugar mixture until well combined. Stir in walnuts and the reserved fruit mixture., Spread into a greased 15x10x1-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack. Cut into bars.
Nutrition Facts : Calories 88 calories, Fat 3g fat (0 saturated fat), Cholesterol 18mg cholesterol, Sodium 35mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE CHIP CAKE BARS
"Whenever I need a quick dessert for a bake sale or get-together, I rely on this recipe," informs Tammy Haugen of Mayville, Wisconsin. "I keep cake mixes on hand, so these chocolate chip-studded treats are a snap to stir up."
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 3-1/2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the first five ingredients. Beat on medium speed for 2 minutes. Stir in 1-1/2 cups of chocolate chips and nuts. , Spread in a greased 13x9-in. baking pan. Bake at 375° for 20-25 minutes or until lightly browned and a toothpick inserted in the center comes out clean. Cool on a wire rack. , Melt shortening with the remaining chocolate chips; drizzle over the top. Cut into bars.
Nutrition Facts : Calories 120 calories, Fat 6g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 93mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein.
CHOCOLATE CHIP CHEESECAKE BARS
A super easy, but rich bar for any occasion.
Provided by Kymberly Brennan
Categories Desserts Cookies Bar Cookie Recipes Cheesecake Bar Recipes
Time 45m
Yield 36
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Press 1/2 of the cookie dough into the bottom of prepared dish. Mix cream cheese, sugar, and eggs together in a bowl until smooth; spread over cookie dough in baking dish. Crumble remaining cookie dough over cream cheese layer.
- Bake in the preheated oven until set in the middle, 35 to 40 minutes.
Nutrition Facts : Calories 206.7 calories, Carbohydrate 25 g, Cholesterol 31.5 mg, Fat 11 g, Fiber 0.5 g, Protein 2.7 g, SaturatedFat 4.9 g, Sodium 105.7 mg, Sugar 5.6 g
ULTIMATE CHOCOLATE CHIP BARS
Make and share this Ultimate Chocolate Chip Bars recipe from Food.com.
Provided by truebrit
Categories Bar Cookie
Time 15m
Yield 24-45 2 inch - 1 inch sized square cookies, 12 serving(s)
Number Of Ingredients 10
Steps:
- Mix margarine and sugars in a large bowl.
- Add eggs and vanilla, mixing well.
- Mix in flour, baking soda and salt.
- Stir in chocolate chips and nuts.
- Spread in a greased 9 x 13" baking pan.
- Bake at 350°F for 25 minutes.
- Allow to cool before cutting into bars.
Nutrition Facts : Calories 391.8, Fat 20.3, SaturatedFat 5.9, Cholesterol 31, Sodium 396.9, Carbohydrate 51.1, Fiber 1.4, Sugar 33.6, Protein 4
HOLIDAY FRUITCAKE BARS
No time to make a fruitcake for the holidays? This quick bar cookie will satisfy your cravings. This recipe combines the best of several recipes I've tried over the years.
Provided by justcallmetoni
Categories Bar Cookie
Time 40m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 11
Steps:
- Beat eggs with a mixer until they are golden yellow and doubled in volume - 2 or 3 minutes.
- Add in 1 cup sifted powdered sugar and vanilla.
- Mix together flour, baking powder and salt.
- Take 2 tablespoons of flour mixture and stir in with candied fruit, nuts and currants, to keep fruit from clumping in the batter.
- Add the rest of the flour mix to the eggs and sugar.
- Fold fruit and nuts into batter.
- Spoon batter into a well greased 11" by 7" pan.
- Some years I use parchment paper instead.
- Bake at 350 degrees for 30 minutes.
- Mix together rum and second cup of powdered sugar to make a glaze.
- Spread the icing onto the bars about 5 minutes after they've come out of the oven.
- Let bars cool and cut into bars.
CHOCOLATE CHIP COOKIE BARS
Is it a bar, or is it a cookie?
Provided by Gary Scott
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Yield 24
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, beat together the butter, vanilla and sugar until light and fluffy. Sift together the salt and flour and mix into the butter mixture. Fold in the chocolate chips and nuts. Mix until well blended. Press batter into a 15x10 inch jelly roll pan.
- Bake 20 minutes or until golden brown. Cut into bars and let cool in pan on wire rack.
Nutrition Facts : Calories 200.3 calories, Carbohydrate 21.9 g, Cholesterol 20.3 mg, Fat 12.6 g, Fiber 1.1 g, Protein 1.8 g, SaturatedFat 6.3 g, Sodium 64.5 mg, Sugar 12.9 g
CHOCOLATE FRUIT BAR
Rich cookie, great for entertaining.
Provided by Martha
Categories Desserts Cookies Fruit Cookie Recipes Date
Yield 18
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- Stir flour, baking powder and salt together. Beat eggs until light; add sugar gradually, beating well after each addition.
- Stir in almond flavoring, then dry ingredients. Fold in chocolate pieces, fruits, and nuts.
- Spread dough evenly in greased 9 x 13 inch pan. Bake 30 to 35 minutes. If desired, when cooled, frost with powdered sugar icing. Cut into bars and garnish each bar with a chocolate piece.
Nutrition Facts : Calories 212.7 calories, Carbohydrate 34.3 g, Cholesterol 31 mg, Fat 7.9 g, Fiber 2.2 g, Protein 3.9 g, SaturatedFat 2.4 g, Sodium 182.1 mg, Sugar 23 g
FRUITCAKE BAR COOKIES
Make and share this Fruitcake Bar Cookies recipe from Food.com.
Provided by Outta Here
Categories Bar Cookie
Time 2h30m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 375°F.
- Grease and flour a 13x9x2-inch pan. (Or spray with nonfat cooking spray).
- In a small bowl, blend flour, salt, soda, cinnamon and nutmeg.
- In a large bowl, beat butter, sugar, and eggs at medium speed until light and fluffy. Mix in rum or brandy extract.
- Stir in flour, dates, candied fruits, 1/2 cup cherries and nuts. Spread in prepared pan and bake 30 minutes until golden. Cool on wire rack, in pan.
- In the meantime, prepare the frosting by mixing together sugar and milk. Stir until smooth; then cover with a damp cloth until ready to use.
- When cake has cooled, frost, suing a spatula.
- Cut into 2 x 1-inch bars and decorate with red and green candied cherries. Store in a covered container, with pieces of wax paper between layers.
Nutrition Facts : Calories 163.9, Fat 6.8, SaturatedFat 2.8, Cholesterol 25.9, Sodium 58, Carbohydrate 25.4, Fiber 1.3, Sugar 19.8, Protein 1.7
FRUITCAKE BARS
Bake these brandy-spiked bars up to two days ahead, and cut just before serving.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h15m
Yield Makes 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Brush a 9-by-13-inch baking pan with butter. Line with parchment paper, leaving a 2-inch overhang on two sides; butter paper, and set aside. In a medium bowl, whisk together flour and salt; set aside.
- In a medium saucepan, heat brandy until simmering. Remove from heat, and stir in fruit; cool to room temperature. Toss brandied fruit with 1 cup flour mixture; set aside.
- Using an electric mixer, beat butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition; mix in vanilla. With mixer on low, add remaining flour mixture; mix just until combined. Fold in fruit mixture; transfer batter to prepared pan, and smooth top.
- Bake until a toothpick inserted in center of cake comes out clean, 45 to 50 minutes. Cool in pan for 1 hour. Using paper overhang, lift out of pan; transfer to a wire rack to cool completely (still on paper). Invert fruitcake, and peel off paper; flip upright, and cut into 24 diamonds with a serrated knife. Dust with confectioners' sugar, if desired.
CHRISTMAS FRUITCAKE BARS
I have baked this cookie every Christmas for at least 25 years. I've had the recipe for so long, I don't even remember where it came from! -Jeaune Hadl, Lexington, Kentucky
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Beat butter, sugar and eggs until fluffy. Add biscuit mix. Stir in candied fruit, pecans and coconut., Spoon into a greased 13x9-in. baking pan. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Remove to a wire rack to cool. Dust with confectioners' sugar.
Nutrition Facts :
SPICED FRUITCAKE BARS
Fruitcake bars are very forgiving. You can bake them months ahead, and substitute almost any fruit or nut you like for one you don't. Aim for a balance of tastes and textures, and test to see if your selections work together, just pop a small handful in your mouth.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 4 dozen
Number Of Ingredients 17
Steps:
- In a large nonreactive container (glass, ceramic, or plastic), combine dried fruits, honey, and Cognac; let macerate at room temperature 2 days or up to 2 weeks, covered with plastic wrap.
- Preheat oven to 275 degrees. Generously butter and flour two 8-inch square (or round) pans; tap out excess flour. Whisk to combine flour, salt, ginger, cinnamon, and cloves in a bowl. Stir in walnuts.
- In a separate bowl, beat butter and sugar with an electric mixer on medium-high speed until pale and fluffy, 3 to 4 minutes. Add eggs, 1 at a time, beating well after each addition, and scraping down side of bowl as needed. Transfer to a large bowl. Using a flexible spatula, fold in flour-nut mixture and drained fruit mixture; stir to evenly distribute fruits and nuts.
- Divide batter between prepared pans; use an offset spatula to smooth tops. Bake until a cake tester inserted into center comes out with only a few moist crumbs attached, 2 to 2 1/4 hours. Transfer pans to wire rack to cool completely. Invert cakes onto racks to unmold. Invert again, top sides up. (Cakes can be stored in an airtight container at room temperature up to 2 months.)
- Using a serrated knife, cut cake into thirds. Slice each third into 1-inch-thick slices. Bars can be stored in an airtight container at room temperature up to 1 week.
CHOCOLATE CHIP CHERRY FRUITCAKE LOAF
This is my version of a recipe originally found in an old issue of Taste of Home magazine. I make this each year and it is always a hit. My family likes this particular version because only contains fruit & nuts they like(cherries, dates or raisins and pecans)plus chocolate chips - no tangy sour bits of rind and also no alcohol so children can enjoy this as well. You also don't need to make this too far in advance as it requires no aging - I make this the day before Christmas Eve and serve it as part of our holiday meal. You can substitute any finely chopped nut you prefer for the pecans if they are not available in your area. They should be chopped finely, but still have some texture - do not use ground nuts. Prep time assumes you have already shelled and chopped your nuts. Cook time is 1 1/4-1 1/2 hours.
Provided by HeatherFeather
Categories Dessert
Time 1h30m
Yield 10 slices approximately
Number Of Ingredients 10
Steps:
- Preheat oven to 325 F and have ready a greased 9x5" loaf pan.
- Beat eggs and sugar in a large bowl until well combined.
- In another large bowl, combine flour, baking powder, and salt.
- Add flour mixture to egg mixture and mix well.
- Add nuts, dates or raisins, 1 cup cherry halves,& the chocolate chips and stir gently to combine.
- Pour into a greased 9x5" loaf pan(mixture will be very thick).
- Garnish top with a row of cherry halves down the center of the batter- press gently so they stick.
- Bake in a preheated 325 F oven for 1 1/4 to 1 1/2 hours or until golden and a toothpick inserted near the center comes out mostly clean (there will be streaks of melted chocolate but not gobs of beige batter) - DO NOT OVERBAKE or it will be as hard as a rock.
- Let cool in pan on a wire rack for 10 minutes, then remove from pan and let cool completely.
- Usually I slice the loaf after it has cooled and seal it in a plastic zip-top bag, which helps keep it from hardening up.
Nutrition Facts : Calories 364.9, Fat 14.6, SaturatedFat 4.2, Cholesterol 55.8, Sodium 136.6, Carbohydrate 57.9, Fiber 3.7, Sugar 39, Protein 5.9
CHEWY COCONUT BARS
You can't eat just one of these delicious bar cookies packed with chocolate, coconut, and walnuts.
Provided by Myrtis Gunnels
Categories Desserts Cookies Fruit Cookie Recipes Coconut
Yield 18
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
- In large bowl, cream the shortening, brown sugar, eggs and vanilla extract. Slowly blend in flour, baking powder, and salt. Mix until well blended. Fold in chocolate chips, walnuts and coconut. Spread the mixture evenly in pan.
- Bake 20 to 25 minutes. Let cool before cutting into bars.
Nutrition Facts : Calories 331.6 calories, Carbohydrate 45.3 g, Cholesterol 31 mg, Fat 16.5 g, Fiber 1.7 g, Protein 3.9 g, SaturatedFat 5.5 g, Sodium 118 mg, Sugar 32.4 g
CHOCOLATE CHIP CAKE BARS
Make and share this Chocolate Chip Cake Bars recipe from Food.com.
Provided by jolyn421
Categories < 60 Mins
Time 35m
Yield 3 1/2 dozen
Number Of Ingredients 8
Steps:
- Combine the first 5 ingredients.
- Beat on medium speed for 2 minutes.
- Stir in 1 cup of chocolate chips and 1/2 cup nuts.
- Spread in greased 9x13 pan.
- Bake at 375° for 20-25 minutes.
- Melt shortening with remaining chocolate chips.
- Drizzle over the top and cut into bars.
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2.5/5 (10)Category DessertServings 24Total Time 1 hr 40 mins
- Heat oven to 350°F. Spray 8-inch square pan with cooking spray. Break up 2/3 of cookie dough into pan. With floured fingers, press dough evenly in bottom of pan to form crust. (DO NOT EAT RAW COOKIE DOUGH AFTER PRESSING DOUGH IN PAN WITH FLOURED FINGERS.)
- Break up remaining 1/3 of dough into small bowl. Add candied fruit and flour; mix well. Spread jam over dough in pan. Sprinkle with candied fruit mixture; press lightly into jam.
- Bake 25 to 30 minutes or until deep golden brown. Cool completely, about 1 hour. Lightly dust with powdered sugar. Cut into bars.
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